Absolutely Bitchin’ Coconut Cream Pie

This coconut cream pie tastes like an Almond Joy come to life as a pie (only ten times more joyful, and without almonds).

If “coconut cream pie” conjures up images of a cloying slice topped with aerosol whipped cream sitting too long under the fluorescent lighting of a display case at Marie Callender’s, you haven’t truly had coconut cream pie. You simply have not lived. Carpe diem, carpe diem! Seize the day. Make your lives extraordinary! O Captain my captain!

This pie brings a little something extra to the table with a chocolate shell layer of crust and chocolate garnish on top, and gains an extra boost of coconut flavor by substituting coconut milk for regular milk. And of course, it uses real whipped cream.

It was adapted by my sister from this Bon Appetit recipe and won a Maslyn family pie contest. That’s legit. See how to make the absolutely bitchin’ version after the jump.

3. “Using electric mixer, beat cream, sugar, and coconut extract remainder of coconut milk can in medium bowl until peaks form. Spread whipped cream all over top of filling.”

4. “Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely…Sprinkle [pie] evenly with toasted coconut.” Not in recipe: Throw a bit of granulated sugar in the skillet towards the end to caramelize.

5. Not in recipe: Carefully scrape a knife along the refrigerated bar of chocolate to make spiral garnishes. Sprinkle evenly.

Enjoy.

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Foodie Friday started when a group of friends at Cal, jaded by the dorm food at Crossroads their freshman year, began cooking once a week in their apartments. It started off simple, with pastas and chilis, and gradually evolved into a weekly event with themes like Fondue Night and Southern Night.

When a core group of them lived together in the summer of 2009, and began cooking together throughout the week, the Foodie Friday blog was born to chronicle their adventures.